Clean the neck skins extremely well. Wash and dry with paper towels, Sew up one end of each neck (make tubes).

In a bowl, mix in all the dry stuffing ingredients, add the schmaltz, chicken soup powder, oil, onions, and garlic. Mix well.

Fill up neck skins, be careful not to overstuff (the stuffing will rise; if you fill too tightly the skins will split). Carefully and gently pour 2-3 tbsp ice water over the stuffing inside the skin and sew up the top tightly. Wash stuffed necks (kishkes) in cold water and set aside for a minute.

Put the clear chicken broth in a large pot on the stovetop- use a pot or casserole that can also go in the oven if possible. Add all the broth ingredients to this. Put the stuffed necks (kishkes) into the pot carefully.

Bring to boil. Cover, reduce heat and simmer until soup reduces to nearly half the amount (about 1-1/2 to 2 hours). Gently (so you don't rip the fragile skin) turn over kishkes about once an hour.

Remove lid of pot and put in a preheated 350°F oven and bake until kishkes get a nice brown color (if you have to transfer the kishkas to an oven safe dish use the biggest spatula you can find- these are likely to rip if you are not careful- will not be ruined if the rip). Baste kishkes with broth about once every 15 minutes.

Transfer to a warm serving dish and serve with the broth poured over as a gravy.

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"Here to comfort the afflicted and afflict the comfortable. Have chalice, will travel."

This is a great honey cake. I don't like honey cake at all (most people i know - don't like honey cake, but you have to make it for the holidays!). this is moist and yummy. i usually make it in 2 loaf pans. it freezes beautifully. i also usually use about half the amount of sugar that it calls for. everyone who tastes this - loves it. it's a bit more work than i am used to --- most of my recipes are one bowl, mix everything together. but you can cheat a little: i make the honey spice batter first and then pour it into the pans, then use the same bowl for the choc. batter.

For honey spice batter, place flour, baking powder, baking soda, salt, cinnamon, cloves, and allspice in a bowl. Blend with a whisk, then make a well in the center. Stir in oil, honey, white and brown sugars, eggs, vanilla, tea, and orange juice. Blend well to make a smooth batter. Set aside.

For chocolate batter, in a separate bowl, combine flour, cocoa, salt, baking powder, and baking soda. Make a well in the center and whisk in white and brown sugars, oil, eggs, vanilla, and cola. Blend well to make a smooth batter.

Pour honey spice batter into prepared pan. Top with chocolate batter. Place pan on a baking sheet and bake 55-65 minutes or until cake springs back when gently touched.

Cool 10 minutes then un-mold and place on a serving platter. While cake is still warm, sprinkle on grated chocolate and allow to melt. If you prefer, chill cake to set chocolate and then dust with confectioners' sugar.